We were too crunched for time for making my usual dough in the bread machine, so I used this recipe (halved for one 12-inch pizza). I rubbed olive oil (just what was left in the bowl from the dough rising) all over the crust before adding the toppings. It kept it simple and really allowed the other flavours to come through and not be over-powered by sauce. Great results, and I'll definitely use that recipe again for my crusts. If you want to be coached through grilling a pizza, click here for my how-to!